Microbakery Weekend Life *UPDATE* (10 months later)

[@SAW_Coffee]

Incredible workflow to get so many different kinds of products created. Great on ya’!!

[@didough46]

Brilliant, as ever. How good to see that you have upscaled your pizza production to meet local demands, and onsite baking. It’s a joy to watch. Thank you for sharing this with us.

[@wildbreads2229]

Appreciate you for watching, Diane! Cheers!

[@nicolejohnson9100]

Way to go! Y'all are doing so amazing! Thank-you for sharing your journey.

[@wildbreads2229]

Thanks, Nicole - means a lot! 🙏 - JC

[@TonyHarrisonPhotography]

Brilliant video - thanks for making and sharing. That is some serious multitasking to bring everything together. All the best for your business, may it continue to grow

[@wildbreads2229]

Cheers Tony, means a lot!

[@crazyreadr21]

Just found this channel. amazing work, you are such an artist. I especially love how you have mastered the limitations of the space you have to work with. keep up the good work!

[@wildbreads2229]

Thank you Dave! Cheers!

[@carolinewalls4297]

Wow, great video, and kudos to you for coping with SO much work, incredible energy!

[@wildbreads2229]

Cheers, Caroline! It's hard, but it's meaningful work. 🙂

[@Keylightdigital]

Another great video, though the best part was near the end with your daughter... "Daddy, when I grow up I'm going to be a baker like you." You: "It depends on what you want. If you want to be a baker, then go. If you want to be a ballerina, then be a ballerina."

[@rogeroga]

You are one hell of a "one man orchestra" by yourself, incredible productivity and focus, I'm impressed! You deserve all the success and more, you would go far, keep up the good work! All looks good, the pizza operation is a fantastic idea, the world loves pizza. Thanks for sharing

[@wildbreads2229]

Thank you - means a lot! 🙂

[@spandex7055]

Man you are grinding it out, much respect. Hope you have long term success!

[@wildbreads2229]

I appreciate that! Cheers!

[@ktian659]

What flour do you use for your croissants? Do you have specific brand? Really interesting work! 🥐

[@wildbreads2229]

Hi there! I use what's locally available here in Los Banos - San Miguel Mills and the variant I use is KING. It's bread flour, some people call it 'first-class.' I wish we had access to more technical flours tbh but these work din so it's alright! Anyway, thanks for watching! 🙏🙏 - JC

[@leonardosoteldo9542]

This is lovely. Great to see the busines is growing! Kudos to you and your family. Are you freezing levain doughs? Or they also have yeast?

[@wildbreads2229]

Hey Leonardo, I put the levain doughs in the freezer just before they go in the oven so they build a small crust at the bottom and they don't stick to the reusable sheets I load them in. It also helps that I put them in the freezer because I proof them at room temp and the oven can only take 16 at a time, it gives me time to delay the proof for the loaves that get loaded later. I use poolish for the baguettes and pizza dough which is essentially commercial yeast but for the rest, it's all naturally leavened. Cheers - JC

[@mmg781]

Hi JC, I'm curious about the reusable fabric and peels that you use to load the oven. Looks like the peels are plywood sheets with some sort of heat-tolerant fabric onto which the loaves are placed. Could you provide more information? Thanks!

[@wildbreads2229]

Hey Woods, you're right - those are plywood sheets. You can search Amazon for 'Teflon sheet' and that's exactly what I have. Sorry for the super late response -- been on a 2-week break. Cheers - JC

[@jud8161]

JC, what are you doing when you roll up the dough and submerged it in water? Just curious!

[@wildbreads2229]

Heya Spud, it's called a pasta madre or lievito madre - it's a stiff starter that requires 'special' attention (I say this because it needs to be at a specific temp and fed 3 times in a 3-4 hour interval before I can use it). That's used for panettone (which masters call the "Mt. Everest" of baking). I can tell you that after I dabbled in panettone-making for 4 months I haven't seen an improvement in my handling of it so I stopped and studied and bought some equipment to deal with the very precise temps it needs. Funny because I literally just started with a panettone dough earlier after about a 3-month break from it. Hoping to see improvements in my work! Cheers!

[@jud8161]

That’s amazing! Love your work!

[@DimaBudaev]

Periphery in the kitchen - you know how to create good working ambience with good music) Way to go )

[@wildbreads2229]

Cheers man! 🙏

[@yartam]

What was that tough dough you rolled and put inside the water?

[@wildbreads2229]

Hey Yaron, that's a Lievito Madre - it's what I use for panettone and have also started to use with other breads as it produces a milder acidity level than a normal sourdough starter. Cheers - JC

[@jenniferlynne10]

YOU ARE AMAZING!!👍 Can't wait for your next video....I'll just have to keep watching this one until then ~!!! By the way... What kind of oven do you bake in?

[@wildbreads2229]

🙏🙏

[@wildbreads2229]

Means a lot, Jennifer - thank you! These are ovens I bought off China through Alibaba. 🙂 I'm doing a video soon on how I did the whole thing (buying bakery equipment straight from the manufacturer) hopefully that will help a fellow microbaker like myself 🙂

[@jenniferlynne10]

@@wildbreads2229 Ohhh that would be awesome.... I started a micro-bakery this summer and seeing your work flow is SO helpful... Next on my list is a good bread oven.... I may have to settle for a used pizza oven to start because prices in the US are about to jump 17%-25% on 11/1/21 ...Alibaba has always scared me so if you were able to share how you did that it would be AMAZING~~ Did you get your dough sheeter from Alibaba too? I know you're a busy guy so no rush to answer ~!! 😊

[@wildbreads2229]

Hey Jennifer, glad it's helped you in a way! Ok so I've noticed Facebook Marketplace has plenty of good finds (especially in the US) so maybe you can lurk on there from time to time and see if there are restaurants/bakeries that have recently closed and are selling at a steep discount. I was also scared the first time (got the sheeter first to see if I wouldn't be scammed haha). Thankfully they were professional and were giving updates. I'd be more confident if I were in the US -- I remember 2 or 3 years ago there was an agreement between US and China about trading stuff. I don't fully know but I only know that is was super positive. I'm guessing the manufacturers have more partner-warehouses in your country because of that agreement. Anyway, if you need answers quicker, send me a message on the Wildbreads Facebook or IG and I reply on there right away haha. Cheers - JC

[@ranma9823]

Hey, since you've been baking and selling for a while now (selling from home and at the farmer's market, right?), any clear information on what permit or clearance to get? I'd appreciate any info. Thanks! : D

[@wildbreads2229]

Hello! Honestly, we have it easy in the Philippines - there aren't a lot of restrictions on businesses. I only got a DTI permit to secure a business name and a tax id from BIR. Let me know if you have more questions :) - JC

[@ranma9823]

@@wildbreads2229 Thanks for the response! So no sanitary permits or site visits? I want to sell baked products from home too, but not really sure about the information I'm getting online. I don't know if it falls under brgy micro-business or if I need a sanitary permit, a building permit... There's just too many information out there. I just know it's going to be a small venture since it'll be just me and it'll probably not be a regular thing, since I'm likely to get burned out from time to time (and I might go back to the US). It might be purely online or I might put some stuff on display in front of our house. We asked the local barangay and told them we want to sell merienda from time to time (aren't baked goods/pizzas considered a snack? Haha) and they said we don't need a permit, but that sounds problematic.

[@ranma9823]

@@wildbreads2229 Dude, I just read about you guys on the news! Those trolls suck. But I hope you keep doing what you do. Hopefully this dies down eventually.

[@elainecasil4577]

Unsa na ang ginagamit niyo na pan liner sa liaf na reusable?

[@wildbreads2229]

Reusable baking sheet (material is teflon I think). You can search for it on Shopee or Laza and you'll find it 🙂

[@elainecasil4577]

Asa makapalit ug bread crumbs para sa pandesal? Grabe you are a machine. Hurot bilib ko

[@huangtina4883]

Thanks for sharing! Micro baker from Taiwan

[@wildbreads2229]

Cheers!

[@fg6471]

Love what you do! I can smell the yeastiness from here. I would order from you but I am in Canada so I am looking for a local microbakery to support.

[@wildbreads2229]

Cheers! 🙏🙂

[@elainecasil4577]

A perfect example of an organized chaos

[@elainecasil4577]

Ano yung black thing na nilalagay mo sa dough for bulk rise?

[@wildbreads2229]

Thermometer 🙂

[@baanggbumm3r]

When you prepare poolish for your baguettes, are the poolish still made of sourdough or are they regular commercial yeasted poolish? Very curious! Love your videos!!

[@wildbreads2229]

Hi, thank you and good question! They are commercial yeasted poolish -- they just add a lot more sweetness and a sweeter aroma to the dough that I just can't every taste/smell in sourdough. I used to do 100% sourdough baguettes but it's not much different than the sourdough loaves I already make. It just has a different shape. So I thought I'd use two preferments to make a distinction between the breads I make. :) It is a good thing I went this route because I've noticed, over the years, that there are people who just buy baguettes and people who just buy the sourdough loaves at the market. :)

[@baanggbumm3r]

@@wildbreads2229 amazing! might try that at home too haha. so you add the levain into the main dough along with the poolish for bulk fermentation?

[@wildbreads2229]

Hello, yep that's what I do! 🙂 But if you notice, I put a thermometer in the dough because poolish speeds up the fermentation so I make sure it's around 24C 🙂

[@elainecasil6607]

bakit hindi na kayo nag fb live pag friday? ano size ng loaf pan mo na yung by 3's for pullman loaf, ilang grams capacity niya at saan niyo nabili? yung loaf pans na ginagamit niyo for proofing artisan breads ilang grams capacity niya? ilang grams yung brioche niyo? thanks.

[@wildbreads2229]

Hi Elaine, so sorry about that -- Kim is doing the final shaping these days and I've been testing a lot of panettone. I'll get back to doing shaping sessions again starting tomorrow 🙂 Size 10 (inches) - they also call it 'tasty loaf molder' you can find it sa mga bakery supply near you and also Facebook marketplace, Shopee, etc. I put 600g pero hindi ako sure kung ano talaga capacity. Hehe Yung pang artisan breads ay size 9 (inches) - not sure din about the capacity but I find that 550g is just below the ideal (between 550-650g). Yung is brioche, 270g yung small tin then 540g yung sa big tins (90g per brioche ball)

[@elainecasil6607]

@@wildbreads2229 salamat po sa reply kahit busy kayo.

[@myllspicks]

Truly admirable! Such hard work and dedication from you and your team. The part where your daughter said, "Daddy when i grow up, i'm gonna be a baker like you.", just melted my heart. Such a wonderful thing to work alongside ones family and to model to little kids what hardwork is. So much respect po! Sana po makabalik ako ulit sa UPLB to visit your shop. P. S. Love the pizza set-up. Seeing the Ooni in action made me "tili" 😅

[@wildbreads2229]

Hello! Thanks for taking the time to watch and leave a meaningful comment 🙂🙏🤍 If you ever find yourself in the area send me a message on IG or FB and I'll save some croissants for you (free) 🙂. Let me know that you're the one from KZbin 🙂 Cheers! - JC

[@yunusengar1623]

Where in the Philippines are you based

[@wildbreads2229]

Los Banos, Laguna 🙂

[@elainecasil4577]

Ah ana diay mag final shape ug baguette. Learning so much

[@Luigi-louis]

Thanks for this video!

[@wildbreads2229]

Cheers, Luigi!

[@zelurbano1237]

Ang galing niyo po! 🤩Hoping for more vlogs po sana😄Around how much po yung capital niyo from the start? Tapos essentials or yung mga need na tools and equipment na binili niyo when starting, then magkano po nagastos niyo when for developing, trial and error for your breads before reaching the final product? Mga ilang tries and gano katagal before you decided to settle with the recipe? Maybe share your journey/process before reaching this stage and such po for contents ☺

[@wildbreads2229]

Hi Zel, means a lot! I love ALL your questions and they're great video ideas! Sige, I will make videos that will answer all your questions in the hopes that it will help someone else - if you need answers right away, reach out to me on IG @wildbreadsbaker and I'd love to chat with you about the journey! Cheers! 🙂🙏 - JC

[@DaporotiYat]

Your equipments dont look micro 😍. Well done!

[@wildbreads2229]

That's true! 😅

[@elainecasil4577]

Ano ng convection oven mo?

[@wildbreads2229]

It's an oven I bought off of Alibaba lang. 🙂

[@elainecasil4577]

Yung starter niyo is overnight lang? Tama ba ang observation ko?

[@wildbreads2229]

Yep, overnight 🙂

[@wildbreads2229]

Yep, overnight 🙂

[@Vicenciotercio]

I can see your place change/improved a lot and we missed it :( it would be nice a video about that

[@wildbreads2229]

That's a great idea! We recently filmed the upgrades and that might be a good one to post! Cheers! :)

[@sergio1000700]

Que inspirador hermano, saludos desde chile 🇨🇱

[@wildbreads2229]

Cheers brother! A Chilean (who lived in the Philippines) came to the microbakery for 2 and a half months to help and learn and has become a good friend. Saludos! 🙂 🙏

[@michaelempedrado8233]

Baskog gd ya! wew 👍👍👍 More power bossing

[@wildbreads2229]

Salamat gid! :)

[@elainecasil4577]

Nakaka inspire, pwede ba mag ojt dyan?

[@wildbreads2229]

Hi Elaine! There have been two people who've interned here! Hehe. I'm planning to open one weekend a month for one person to come and help out - knowledge in experience in exchange for helping hands! :) - JC

[@paularcelon2537]

bruh.. this video makes me wanna learn more about breads. as of now i have small pizza business and every equipment i have is improvise lol.

[@wildbreads2229]

Man I was pretty much the same! I will tell the story of when and where we began in the coming weeks and you'll see the stuff I had to work with when I was starting! Haha!

[@amsterborja1339]

GOD bless ur bussiness, nakakainspire.

[@wildbreads2229]

Means a lot, thank you! 🙂🙏🙏

[@neslenruthgelera5427]

Hello, where are you located? Can you be my supplier for croissants dough?

[@wildbreads2229]

Hi Nelsen, we're located in Los Banos, Laguna. If you send us a message on Facebook or IG, we reply faster on those platforms. Cheers - JC

[@ghedstv2672]

boss baka may tutorials po kayo

[@wildbreads2229]

January mag start akong mag upload ng recipes at processes - salamat! :)

[@elainecasil4577]

Ah ganito pala mag prep.

[@elainecasil4577]

Ang galing din ng sister mo. Idol si sis mo

[@amsterborja1339]

Lupet

[@anscookinglesson4607]

Hi meron po ba kau fb account?pwede po mag enroll sa inyo how to make breads